Poached Turbot with Lobster

Name: Poached Turbot with Lobster
Yield: Serves 4
Cuisine: United States
Ingredients: 4 pieces (5-6 ounces each) turbot, halibut, or other flat fish fillet, skinned; 4 pieces (5-6 ounces each) turbot, halibut, or other flat fish fillet, skinned; 4 pieces (5-6 ounces each) turbot, halibut, or other flat fish fillet, skinned; 1 tablespoon finely chopped shallots; 1½ cups fish stock; 4 ounces small French green beans; 8 small rose fir or red new potatoes; 8 small rose fir or red new potatoes; 2 teaspoons fresh lemon juice; ¼ cup lobster essence; ¼ cup lobster essence; salt and freshly ground pepper; 1 pound 4 ounces butter, cut into 1-ounce pieces; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; salt and freshly ground pepper; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; 2 egg yolks; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

2 teaspoons fresh lemon juice
¼ cup lobster essence
1

Americas
United States
Main course
Gluten-free

Method

Add 1 teaspoon of lemon juice to the lobster essence and bring to a simmer in a small noncorrosive saucepan. Reduce the heat to low and whisk in 8 ounces of butter, 1<